Description
This French Onion Chicken Orzo Casserole is a comforting and savory dish that combines caramelized onions, tender shredded chicken, and creamy orzo pasta baked to golden perfection. Infused with garlic, thyme, and a blend of mozzarella and Parmesan cheeses, it offers rich flavors reminiscent of classic French onion soup in a hearty casserole form. Perfect for a family dinner, this dish is both satisfying and easy to prepare using stovetop cooking and oven baking.
Ingredients
Scale
Onion and Base
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 1 teaspoon sugar
- ½ teaspoon salt
- 3 garlic cloves, minced
Pasta and Protein
- 1 ½ cups orzo pasta
- 2 cups cooked shredded chicken (rotisserie works well)
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
Liquids and Cheese
- 2 cups low-sodium chicken broth
- 1 cup heavy cream or half and half for a lighter option
- 1 ½ cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
Optional
- ½ teaspoon Worcestershire sauce or balsamic glaze for added depth
Instructions
- Caramelize the Onions: In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add the sliced onions, sugar, and salt. Cook for 20–25 minutes, stirring occasionally until the onions are deeply golden and caramelized. During the last 1–2 minutes, stir in the minced garlic to soften and release their aroma.
- Add Orzo and Chicken: Stir in the orzo pasta and cook it for 2 minutes to lightly toast it. Then, add the shredded chicken, dried thyme, black pepper, and Worcestershire sauce or balsamic glaze if using. Mix everything thoroughly to combine the flavors evenly.
- Pour in Liquids: Add the chicken broth and heavy cream or half and half to the skillet. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and let it cook for 8–10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
- Add Cheese: Stir in 1 cup of shredded mozzarella and the grated Parmesan cheese. Mix well until the cheeses melt and the casserole becomes creamy and well combined.
- Bake the Casserole: Preheat your oven to 375°F (190°C). Sprinkle the remaining ½ cup mozzarella cheese evenly over the top of the casserole. Place the uncovered casserole in the oven and bake for 10–15 minutes until the cheese is bubbly and golden brown on top.
- Serve: Remove the casserole from the oven and let it rest for 5–10 minutes before serving. Garnish with fresh thyme or parsley if desired to add a fresh herbal note and vibrancy to the dish.
Notes
- Using rotisserie chicken saves time and adds extra flavor to the casserole.
- For a lighter version, substitute heavy cream with half and half.
- Add Worcestershire sauce or a drizzle of balsamic glaze for deeper flavor complexity.
- Make sure to caramelize onions slowly to develop their sweetness and rich flavor.
- Resting the casserole before serving helps it set and enhances flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 85 mg
